Meet the Chef: Neal Jepson, Head Chef at New Park Manor

Local Flavours and Life in the New Forest

Date

30 / 10/ 2026

Category

Food & drink, New Park Manor

From slow-cooked Sunday roasts to New Forest mushrooms and seasonal favourites, our Head Chef shares what inspires him in the kitchen at New Park Manor.

There's something particularly satisfying about coming in from a walk in the New Forest to find a good meal waiting. Muddy boots by the door, rosy cheeks and the smell of something delicious coming from the dining room. For Neal Jepson, our Head Chef at New Park Manor, that's exactly what this time of year is all about. Seasonal ingredients, comforting flavours and food that brings everyone around the table.

We caught up with Neal to talk about his favourite local ingredients, what's cooking in our Stag Restaurant and why sometimes the simplest meals are the best.

A little taste of the New Forest

When your kitchen sits in the heart of the New Forest, inspiration is never far away. For Neal, two ingredients immediately spring to mind: mushrooms and venison.

"Mushrooms just scream New Forest to me," he says. "You can usually spot them on a walk not far from the hotel. And venison, of course, as we're surrounded by deer here at New Park."

It's this connection to the landscape that shapes Neal's approach to cooking. He loves working with the ingredients and flavours of the season, allowing them to take centre stage rather than overcomplicating things.

And as the colder months arrive, there's plenty to get excited about. "I love winter because of all the root vegetables, pumpkins and squashes. They're fantastic for slow cooking, and flavours like pumpkin and sage work so well together." Think rich sauces, roasted seasonal vegetables and dishes that have been given plenty of time.

What's cooking at The Stag?

Ask Neal which dishes best capture the spirit of New Park Manor right now and he finds it difficult to choose between two. Our beef bourguignon and porchetta are both firm favourites and slow-cooked to bring out every bit of flavour, each served with creamy mash and greens. "They're both hearty portions and proper winter warmers," Neal explains.

It's the kind of cooking that feels particularly welcome after a day exploring the forest. Generous, full of flavour and made to be enjoyed without rushing.

The Sunday roast, according to Neal

Of course, some meals are about much more than what's on the plate. For Neal, Sunday lunch is one of them. "The Sunday roasts are my favourite for families. They've got all the things everyone loves, from the roast potatoes and braised red cabbage to the overnight-roasted beef rump." And let's not forget the gravy and an enormous Yorkshire pudding.

It's a meal that brings everyone together, whether you're gathering around the table after a morning exploring the forest or making Sunday lunch the main event. At New Park Manor, that's just how we like it. Good food, good company and plenty of time to enjoy both.

A little of Neal's kitchen wisdom to take home

Neal's advice for cooking at home is refreshingly simple: make the most of what you've got, give it time and enjoy the process.

His favourite tip for the colder months is to get the slow cooker out and experiment with the ingredients already in your cupboards. "A good hearty stew or curry is perfect. You can make it in advance, then spend the time playing a board game, watching a film or baking together as a family."

He also has a little trick for getting even more flavour into those comforting winter dishes. "Stews and ragùs are often even better made a few days ahead. Leave them in the fridge and let those flavours develop."

And perhaps that's what we like most about Neal's approach to food. It doesn't need to be complicated to be special.

Come hungry, leave happy

From the first forkful of a slow-cooked winter favourite to the last spoonful of crumble, there's plenty to look forward to at The Stag.

With Neal and his team in the kitchen, seasonal ingredients, local inspiration and generous plates are always on the menu. So whether you're joining us for Sunday lunch, settling in for dinner after a day in the forest or planning your next New Park Manor stay, come with an appetite.

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